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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Wrap the sweet potatoes in aluminum foil and place them onto the baking sheet. Bake them for about 2 hours or until tender.
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Toss the chickpeas in the avocado oil with tandoori masala seasoning, and Lee Kum Kee Sriracha Chili Sauce. When the sweet potatoes are done, increase oven temperature to 400°F. Add chickpeas to a parchment lined baking sheet and bake for 20-25 minutes.
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In a small bowl, mix the Greek yogurt, olive oil, lime juice, salt, and Lee Kum Kee Minced Garlic until fully combined.
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To serve, split each sweet potato in half and fluff the insides with a fork. Add some of the chickpeas to each potato and drizzle the yogurt sauce on top. Garnish with fresh parsley. Enjoy!